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BBQ sandwichThose Vegan BBQ Pulled Carrots Sandwiches are 100% made from scratch except from the gluten free slider buns that I bought from Bakeworks NZ. If you are looking for an healthy sandwich recipe to bring on the beach on boxing day this sandwich is a very healthy recipe for after chrismas. This 4-layers vegan sandwich is also very quick and easy to make. All you need is homemade lime & tahini sauce, roasted grated carrots coated with homemade BBQ sauce, crispy coconut flour onions and crunchy red cabbage massaged in sesame oil. You can make ahead those sandwiches and store them in fridge individually wrapped in a piece of foil paper.

best vegan sandwichAs you know, I have got my family visiting us this Christmas and I am already thinking about what we are going to eat after christmas? Each year is the same. After Christmas day you’ll never think that you will eat again. If you indulge too much on Christmas day a boxing day detox recipe is what you need to bring on the beach. A green smoothie will be my first choice for breakfast but for lunch I really think that those little vegan sandwich will be perfect. I made those vegan buns using the Bakeworks gluten free slider buns.

gluten free slider bunsI really like their small size and the wholesome ingredients there are made of. It is a vegan and gluten slider bun mainly made of tapioca flour, rice flour, psyllium husk, apple cider vinegar and more.

Join 5 days clean eating challengeWhile I love baking my own bread this ingredient list seduce me enough to try them in this recipe and I am absolutely amazed. The texture hold very well together making those vegan sandwiches easy to eat. You can find those slider buns in any Pak N Save in New Zealand or on Bakeworks online shop.vegan BBQ pulled carrots sandwiches

I plan to prepare the BBQ sauce and carrots the day before and to make the crispy coconut flour onions at the last minute to keep them crispy and warm. The beach is only 15 minutes from home so if I wrap them into foil and add them into the sandwiches at the last minute it should be fine. This is my crispy coconut onions below!crispy coconut flour onion

You can find my homemade BBQ sauce recipe here. So, who’s going to make those on boxing day ?pulled bbq carrot



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Vegan BBQ Pulled Carrots Sandwiches

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  • BBQ Pulled Carrot
  • 2 1/2 cup grated carrot
  • 2 tablespoon virgin olive oil
  • 1/2 cup homemade BBQ sauce
  • Salt and pepper adjust regarding taste
  • Crispy Coconut Onions
  • 4 small brown onion peeled, finely sliced
  • 5 tablespoon coconut milk'
  • 1/4 cup coconut flour
  • 2 tablespoon tapioca flour - arrowroot powder
  • 1/4 teaspoon paprika
  • Salt pepper - adjust regarding taste
  • Tahini Sauce
  • 1/4 cup tahini paste
  • 3 tablespoon coconut cream - add more for a more liquid sauce
  • Juice of 1 fresh lime
  • 1/2 cup shredded red cabbage massaged with 2 tablespoon sesame
  • 12 sliders buns bread - gluten free & vegan from Bakeworks
  • Optional: sesame seeds gherkins slices


  • In a large frying pan, under medium heat, warm olive oil.
  • Add the grated carrots. I used a hand grater and grated the carrots on the thicker panel. I used 2 medium peeled carrots to obtain 2 1/2 cups of grated carrots.
  • Place the grated carrots onto the frying pan and roast the vegetables for 5-8 minutes until crispy and hot. Stir constantly to avoid the carrots to burn.
  • Add the homemade BBQ sauce, stir well to combine and remove from heat.
  • Cover. Set aside while you prepare the tahini sauce.
  • In a small mixing bowl add the tahini paste, lime juice and coconut cream.
  • Whisk until it form a sauce. If you like a more liquid sauce add a bit more coconut cream, 1 tablespoon at a time.
  • Adjust salt and pepper regarding taste. Set aside while you prepare the crispy onions,
  • In a bowl add the coconut milk and sliced brown onions. Soak the onions in milk for 10 minutes.
  • In another mixing bowl add the coconut flour, tapioca flour, paprika, salt, pepper,
  • Place the onions into the coating mixture.
  • Make sure you drain the onions to remove the extra milk before coating them with coconut mixture.
  • In a small frying pan warm 3-4 tablespoon of olive oil on medium heat. You need about 1 cm oil to perfectly fry the onion so depending on the size of your frying pan, add more or less olive oil.
  • When it is hot, place the coated onion in the pan.
  • Fry 2 minutes on each sides until crispy and golden brown.
  • Set aside on a plate covered with absorbent paper to remove the extra oil.
  • Prepare the vegan sandwiches.
  • Open the slider buns cutting them lenghtwise with a sharp knife.
  • Firstly spread the lime tahini sauce on both sides of the buns.
  • On the bottom bun add the BBQ carrots then warm and crispy coconut onions and finally add the finely red cabbage. Add extra homemade BBQ sauce, sesame seeds or gherkins slices if you like.
  • Add the top bun and enjoy!

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